Hotel Verde

■ Based on the guidelines for the GoTo Travel Campaign, we are implementing the following infection prevention measures at our Facility. ■ Health and Temperature Checks Before Work Banquet staff are required to check their temperature before work. Those with a fever of 37.5°C or higher must report immediately to their supervisor and refrain from working, seeking medical attention or home rest as necessary. We also ensure thorough health management by checking for symptoms such as diarrhea, abdominal pain, vomiting, skin infections on hands or face, cleanliness of uniforms and footwear, short nails, and proper handwashing/disinfection with soap or alcohol. ■ Mandatory Mask-Wearing for Kitchen and Service Staff All kitchen staff (including assistants) and service staff are required to wear masks while performing their duties. ■ Enhanced Cleaning and Disinfection In addition to regular cleaning routines, we conduct intensive disinfection in high-contact areas within shared spaces (e.g., elevator buttons, stair railings, venue door handles, restroom doorknobs). ■ Installation of Hygiene Equipment Alcohol-based hand sanitizers are placed near escalator landings, elevator areas, lobbies, and venue entrances. Guests are kindly requested to sanitize their hands upon arrival. --- ■ Banquet Hall Operations: - Ventilation through open doors before events begin, during events when possible, and after events. - Measures for Meetings/Banquets: ・Installation of protective shields at reception desks. ・Disinfection of microphones/microphone heads. ・Microphone stands on stage set approximately an additional 60 cm back from standard placement. ・Disinfecting doorknobs in smoking rooms. For large banquet halls: - Conference-style seating: Reducing capacity by spacing out long tables that typically seat three people per table; guests will be asked to wear masks. - Round-table seating: Reducing capacity from eight (maximum ten) people per table down to six people per table where possible; maintaining approximately one meter between tables depending on room size. For small banquet halls: - Capacity will be limited to about 60–80% occupancy wherever feasible in order to maintain adequate spacing between attendees. Regarding meals: - Individual servings will be prioritized. For other styles such as shared platters or buffets: arrangements like gloves/tong exchanges or service staff assistance will be discussed with clients beforehand. --- ■ Weddings: The above measures serve as a foundation while specific details—such as planner-client meeting arrangements (spacing), guest attendance numbers during ceremonies/receptions based on venue capacity/table setups—will be determined through consultations with planners.